Steamed Cranberry Pudding Recipe

Steamed Cranberry Pudding Recipe

One Christmas, my husband—a Navy chaplain for 20 years—had to spend the holiday overseas, away from our two children and me. He asked that I send him this recipe so he could have a taste of home.
Steamed Cranberry Pudding has been in my file for more than 30 years. It was passed on by a fellow teacher who was retiring. Her family had long enjoyed it, using their own homemade sorghum molasses as a special ingredient.
Chuck and I now live in a log home in a wooded area. We're visited regularly by armadillos, raccoons, wild pigs, deer, bobcats and other creatures. We enjoy watching them—but they make it difficult to establish a compost pile!

Directions

In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a Dutch oven on a rack. Fill pan with boiling water to 1-in. depth; cover and boil gently. Replace water as needed. Steam for 1 hour or until a toothpick comes out clean. Let stand for 5 minutes before removing from mold.

Meanwhile, combine the sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding.Yield: 6-8 servings.

Originally published as Steamed Cranberry Pudding in Country Woman
May/June 1991, p31

In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a Dutch oven on a rack. Fill pan with boiling water to 1-in. depth; cover and boil gently. Replace water as needed. Steam for 1 hour or until a toothpick comes out clean. Let stand for 5 minutes before removing from mold.

Meanwhile, combine the sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding.Yield: 6-8 servings.

Originally published as Steamed Cranberry Pudding in Country Woman
May/June 1991, p31

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RobinA. User ID: 75044849226

Reviewed Nov. 24, 2013

"my grandmother made this exact recipe every year all through my childhood and ourf amily will not have Thanksgiving or Christmas without this pudding! We now have at least a fifth generation hooked on it. We do substitute half and half for the heavy cream and some prefer the light molassis and some prefer sorgum in place of the molassis . i have been steaming mine in an electric rice steamer with great results. I will admit i have cut back on the sugar too with no complaints, but i havent told anyone i did that! we mix the pudding and then stir in the cranberries last so they don't get too chopped up. we cut the fresh cranberries in half or lightly chop with a hand chopper."

"This is very close to what I have had since I was about 8 years old every Thanksgiving and Christmas. I'm now 64 and still love it. The recipe was handed down from my Aunts Mother in Law who was from the east coast of Canada. They came to the States over 100 years ago. My Family loves this recipe. I have made cookbooks for my boys and of course this recipe is in it."